Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability offers the most recent updates for developing, characterizing, and stabilizing both traditional and novel omega-3 delivery systems, including their final incorporation into food matrices and physicochemical changes during digestion.
The book brings chapters on novel omega-3 delivery systems (e.
g.
, high-fat emulsions, Pickering emulsions, electrosprayed capsules, and solid lipid nanoparticles), the application of advanced techniques to evaluate physical and oxidative stabilities (e.
g.
, SAXS, SANS, ESR, and super-resolution fluorescence microscopy), and new developments of food enrichment and physicochemical changes during digestion.
The book provides a unique multidisciplinary and multisectoral approach, i.
e.
, featuring authors from industry and academy.
Long chain omega-3 polyunsaturated fatty acids (PUFA) present numerous health benefits; however, the consumption of natural products rich in omega-3 PUFA (e.
g.
, fish, krill, and algae) is not enough to reach the daily-recommended values.
Therefore, the food industry is highly interested in producing omega-3 fortified foods.
Recenzii
Nicio recenzie găsită.